I have much to update on, including Will's 7th Birthday, but for now I'd like to share this fabulous recipe I found and made for dinner on Monday. It was soooo yummy and a perfect light meal for summer. The best thing about it is that you can use it as a base for a salad, pita, or wrap. I hope you'll enjoy it too:
Southwest Chicken Salad
4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
3 Tbsp lime juice
3 Tbsp olive oil
4 tsp honey (I used sugar and added extra oil)
2 tsp ground cumin
1 tsp salt
1 tsp chili powder
1/2 tsp ground pepper
Combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.
For a salad, top salad greens with chicken salad; sprinkle with almonds.
For a pita, line pita halves with lettuce leaves; fill with chicken salad.
For a wrap, place chicken salad on tortilla; top with avocado and roll up.